Maple-Mustard Glazed Chicken
A delightful dish that combines the sweet and tangy flavors of maple syrup and mustard, perfect for family dinners or gatherings.
Ingredients
Vegetables
- 12 oz baby potatoes, halved Creamy and tender insides.
- 8 oz small carrots, halved Brings natural sweetness and color.
For the Chicken
- 4 whole chicken legs with thighs attached Fresh and succulent.
- 2 tablespoons extra-virgin olive oil For drizzling.
- Kosher salt to taste For seasoning.
- Freshly ground black pepper to taste For seasoning.
For the Glaze
- 2 tablespoons Dijon mustard Sharp tang.
- 2 tablespoons whole-grain mustard For added texture.
- 1 tablespoon maple syrup Adds sweetness.
- 1 teaspoon fresh thyme leaves For herbal notes.
- 1 pinch crushed red pepper flakes Introduces a subtle kick.
- Fresh parsley for garnish Adds color.
Instructions
Preparation
- Preheat the oven to 450 degrees F.
- In a large baking dish, toss the halved baby potatoes and carrots with 1 tablespoon of olive oil, and season with kosher salt and freshly ground black pepper.
- Pat the chicken legs dry with paper towels and drizzle with the remaining tablespoon of olive oil, seasoning them with salt and pepper.
Cooking
- Lay the chicken skin-side up on top of the seasoned vegetables in the baking dish.
- In a small bowl, mix together the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and crushed red pepper flakes to create the glaze.
- Brush the glaze generously over the chicken and let any excess drip onto the vegetables below.
- Roast in the oven for about 35 minutes, or until the chicken is golden brown and the internal temperature reaches 160 degrees F.
- Remove from the oven and brush the chicken with the drippings; place under the broiler for an additional 2-3 minutes to achieve crispiness.
- Let cool slightly and sprinkle with freshly chopped parsley before serving.
Notes
Serve with sides like mashed potatoes, salad, or roasted vegetables. This dish is versatile for weeknight meals or festive occasions.